Wednesday, July 24, 2013

Beef En Croute

1 4 lb beef eye of the round roast
3/4 cup burgundy
3/4 cup dry sherry
2 bay leaves
1 onion, quartered
1/2  pound fresh mushrooms, chopped (3 cups)
1 large leek, chopped (1/2 cup)
2 tablespoons butter or margarine
1/2 cup liver pate or on 4 3/4 ounce can liver spread
1/4 cup fine dry bread crumbs
2 cups all purpose flour
1/2 teaspoon salt
2/3 cup shortening
1/3 to 1/2 cup cold water
1 egg beaten
3/4 cup water
1/2 cup cold water
3 tablespoons all purpose flour

  Place meat in clear plastic bag; set in deep bowl.  combing Burgundy, dry sherry, bay leaves, and onion.  Pour over meat in bag; close.  Chill overnight;  turn bag occasionally to distribute the marinade.
  Next day, remove meat from bag; reserve marinade.  Place meat on rack in shallow roasting pan.  Insert meat thermometer.  Roast at 425 degrees f. till thermometer registers 130 degrees, about 55 minutes.  Remove meat from pan; cool 20 minutes.  Reserve drippings.   Trim any fat from meat.

  Meanwhile, cook mushrooms and leek in butter till tender, about 6 minutes.  Remove from heat; stir in pate, crumbs, and 3 tablespoons of the reserved marinade.  (Save remaining marinade)  Cover; chill at least 1 hour.

  Stir together the 2 cups flour and 1/2 tea. salt.  Cut in shortening till size of small peas.   Gradually add 1/3 to 1/2 cup cold water, 1 tablespoon at a time, tossing with fork till all is moistened. Form into a ball.

  On floured surface roll dough to a 14 x 12 inch rectangle.  Spread mushroom mixture to within 1 inch of edges.  Center meat atop.  Overlap long sides.  Brush edges with egg; seal.  Place roast, seam down, on greased baking sheet.  Brush egg over all.  Re roll pastry trimmings.  Cut into strips; crisscross on roast.  Brush with remaining egg.

  Bake at 425 degrees f. till pastry is golden, 30 to 35 minutes (meat will be rare).  Heat 3/4 cup water with reserved drippings till solids dissolve.  Mix 1/2 cup cold water with 3 tablespoons flour; stir into drippings with 1/4 cup reserved marinade.  Cook and stir till bubbly; season with salt and pepper.  Serve with roast.  Makes 12 servings.